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Sunday, 21 June 2015

Charleston Church Shooting: City Struggles to Make Sense of Tragedy

CHARLESTON, S.C.—Three days after a 21-year-old white man allegedly gunned down nine people in a historic African-American church, houses of worship across the region prepared to grapple with the shootings’ aftermath in Sunday services.
Emanuel African Methodist Episcopal Church, the large African-American church where the shooting took place, planned to hold its service beginning at 9:30 a.m. Its 1,200 seats were expected to fill quickly with members, dignitaries and media.
Residents in the city are struggling to make sense of the tragedy, while mourning the victims and calling for unity.
“The city’s not the same,” said artist Georgette Wright Sanders
as she sat beside a table displaying her pottery and baskets for sale
at the Marion Square farmers’ market in the heart of old Charleston.
“You can tell there’s a sadness in the air. It’s as though a wave of
pain has washed over us.”

Police have identified
Dylann Roof, 21 years old, as the white man suspected of opening fire
and killing nine people at a historic black church in Charleston, S.C.,
on Wednesday night, a mass shooting that authorities have described as a
hate crime.
Photo:
Associated Press

Ms. Wright Sanders, who is black and lives in nearby McClellanville,
S.C., likened the killings to an act of terrorism, and said she felt it
was her duty to show up to the market as she does most weekends during
the spring and summer. “It’s hard to be here today, but if we don’t move
on and heal, and live our lives, they win.”
On Saturday
afternoon, far from the downtown tourist attractions, the Charity
Missionary Baptist Church in a working-class neighborhood in North
Charleston held a prayer service for the victims.
In a sermon
that repeatedly roused the more than 100 parishioners to their feet, the
Rev. Nelson Rivers III said the shooting was an act of terrorism
against black people and their churches.
Some members of his
congregation are afraid to come to church, for fear of violence, the
pastor said, adding that he wasn’t afraid because of his faith in God.
“If you are trying to find a good place to die, a church is about as
good as any,” he said.
In an interview on Saturday, Dwayne
Greene, a prominent black community activist and lawyer who once worked
for the city, said race relations in Charleston generally are good, but
there are still historic class and race divisions.
The city’s
downtown stretches are affluent and filled with tourists, while
surrounding neighborhoods are struggling with poverty. Race relations,
he said, have progressed, because Mayor Joseph Riley and a spate of new
big companies have worked to improve the situation by attracting new
residents from across the country and reigniting tourism.
“Although
there are racial issues, Charleston has done a really good job compared
to other cities in dealing with those,” Mr. Green said. “It would take a
lot to fuel a racial conflagration here. The communities are rallying
around one another and coming together.”
University of South Carolina President Harris Pastides joined several hundred mourners on Saturday in front of the Emanuel AME Church.
Mr.
Pastides, who moved from Massachusetts to South Carolina, said the
relationships he’d had with African-Americans in South Carolina were
better than he’d experienced up north. But he added: “I think racism is
woven into the fabric of our nation, and I think it is also present in
South Carolina.”

Related Video

Dylann Roof, charged with nine
counts of murder in connection with the shooting at a historic black
South Carolina church, appeared at his bond hearing in Charleston on
Friday. Photo: Reuters

Colleagues say Clementa Pinckney, a
state senator and pastor of the Emanuel AME Church in Charleston, S.C.,
ministered to the poor and backed legislation aimed at improving their
lives. He was one of nine killed in a shooting rampage on Wednesday.
Photo: AP

Dylann Roof, of Eastover, S.C., is in custody and has been charged
with nine counts of murder and possession of a weapon during the
commission of a violent crime. Mr. Roof didn’t enter a plea during his court appearance on Friday.
Overnight,
an impromptu vigil was held outside the Emanuel AME Church, drawing a
large, racially diverse crowd. People sang African-American spirituals,
while a few danced beside a growing memorial filled with flowers, Teddy
bears and notes that read, “We love you,” among other tributes.
After
the vigil, Michael Punkosdy, a 36-year-old Charleston resident, said:
“Let’s get uncomfortable. Let’s talk about race, let’s talk about guns.
That’s how we’re going to move forward and overcome everything we’ve
been through all these years together.”
At the College of
Charleston’s TD Arena on Friday night, hundreds gathered to listen to
several speakers honor the nine people who lost their lives Wednesday
night.
Mayor Riley, the city’s longtime white mayor, called for healing, telling the large and diverse crowd that, “If that young man thought he was going to divide this country, he miserably failed.”
Afterward, Angela Anderson said she believed the community hadn’t been so unified since Hurricane Hugo tore a path of destruction through the area in 1989.
“It’s been a long time since we’ve been together like this,” she said.

ENLARGE

A member of a cleaning
crew mops a floor inside the Emanuel AME Church where nine people at
the historic black church were killed Wednesday.
Photo:
Associated Press

Community leaders are organizing a unity rally to be held Sunday evening at the Arthur Ravenal Jr.
Bridge, a cable-stayed bridge that dominates the city’s skyline.
Leaders are hoping enough people will attend to join hands all the way
across the bridge.
Separately, a group calling itself “Take Down
the Flag SC” held a rally Saturday evening outside the Statehouse in
Columbia, S.C., with more than 500 people gathering to protest the flying of the Confederate battle flag on the grounds.
Mr.
Roof allegedly espoused racist views and the car he was driving had an
ornamental license plate displaying the Confederate flag. Charleston
police said Saturday evening that they and the FBI were investigating a
website that has been attributed to Mr. Roof. The site, which has not
been verified as being Mr. Roof’s, contained a racist manifesto and
displayed photographs that appeared to be Mr. Roof waving Confederate
flags. His attorney could not be reached for comment. The imagery has
reignited a long-standing debate in South Carolina and beyond about the
flag’s symbolism.
Defenders argue it represents Southern heritage
and the sacrifices of Southern people during the Civil War. Opponents
contend it is a rallying symbol for white supremacist attitudes and
promotes racial discord.

Mitt Romney, the party’s presidential nominee in 2012, on Saturday
called for the flag to be removed. “To many, it is a symbol of racial
hatred,’’ he wrote on Twitter. “Remove it now to honor Charleston
victims.’’
Warrants released on Friday alleged that Mr. Roof
entered Emanuel AME Church at about 8 p.m. Wednesday wearing a fanny
pack. He sat with the Bible study group for about an hour before pulling
out a gun and methodically killing the victims, the warrants alleged.
Mr. Roof used a .45-caliber handgun, which he reloaded several times, law-enforcement officials said.
Mr.
Roof allegedly told his victims that African-Americans were taking over
the country and “raping our women,” and he purposely left one person
alive to share his motivations, according to a person familiar with the
investigation.
Among those he allegedly gunned down was the church’s leader, the Rev. Clementa Pinckney, a 41-year-old long-serving South Carolina state senator and civil-rights leader. The other victims ranged in age from 26 to 87.

Mr. Roof told investigators on Thursday that he was responsible for
the killings, and that he considered not going through with his plan,
because everyone at the church was kind to him, according to a
law-enforcement official close to the investigation. Mr. Roof’s attorney
declined to comment.
Mr. Roof, who grew up around Columbia,
left high school after ninth grade in 2010, according to a school
district that didn’t have records of him continuing his education. His
racist views and aimless life troubled some in his family, according to
friends and relatives.
The U.S. Justice Department has opened a
civil rights investigation into the shooting that will run parallel to
the continuing investigation by state and local police, said a spokesman
for the agency.
Deidra Waymer, of Summerville, S.C., on Friday
said: “Move on? How can we? I want justice. Then we can move on. This
has brought to the forefront racial tensions that have been here a long
time. And they have to be addressed.”
“If we don’t make this
count it will be swept under the rug, like it’s always been,” she said,
adding that, “It’s surprising, the amount of love being shown.”

A Geelong spokesman said the duo knocked on the door of an adjoining property before realising it was not where Thurlow lived. The players then knocked on their teammate's door and went inside for about 20 minutes.

However, a neighbour had seen the players arrive and reported an attempted armed robbery to police. The neighbour also gave a description of the vehicle the players prank gone wrong gun were using.

When the Cats pair later left Thurlow's property they were later intercepted by police, who drew their weapons, in the vicinity of Kardinia Park.

Smedts and Caddy have both expressed remorse over the incident.

"We thought it would be a bit of laugh to scare you Jackson Thurlow in his new house," Caddy told the Geelong Advertiser.

"Me and Billie are both disappointed that we scared people in the community.

"The club has dealt with it. The police have dealt with it. We are both sorry to that lady (the neighbour)."

Geelong football manager Neil Balme said the club was not playing down the incident but said all parties were happy with how it was resolved.

"We've spoken to the boys, we've spoken to the police ... Nothing needs to come of it, we're all happy with the outcome.

Saturday, 31 January 2015

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Thursday, 24 July 2014

It’s been a couple of months since I visited Le Casacce, but I remember it like it was yesterday.

Majestic Tuscan sunsets,

and beautiful roses

that frame the charming stone architecture with color and splendor.

I spent a couple of weeks in this paradise attending a conference and basking in the Tuscan countryside.

This post was supposed to be a review of the awesome experience I had at Le Casacce discovering more about writing and photography at the Plated Stories Workshop, and learning about Italian cooking from Enrico Casini, a renowned Italian Chef.

However, sadly, Enrico passed away in his sleep this past Sunday. So this is my humble tribute to him.

Enrico was a funny, dynamic person who loved to cook and share his villa and his creations with everyone.

This was his domain whether he was in the kitchen preparing a masterpiece or mingling with guests.

Everything he and his staff made turned to gold or at least tasted like it was made from some precious substance. He took great pains to make sure his creations delighted everyone.

At dinner every night, he would introduce each course as it was being served. He was proud of his land and especially his olive oil. He would enter the dining room with a smile on his face and say, “Excuse me!” and when everyone was silent, he would tell us in his broken English what each dish was made of.

He would say “… this dish is made with the meat (or cheese) from these lands (as he opened his arms to signify the land around him)and my olive oil … and my love … sokay! Thank you!”

One of the dishes we made in the cooking class is this ricotta gnocchi with creamed spinach and chard. It was melt-in-your-mouth delicious. I hope to decipher my notes one day and recreate it.

Enrico reminded me of a flower child from the 70s. I didn’t really know him; I just observed his manner in the kitchen and around the villa. He usually had Barry White or Sade playing in the background.

He had a simple, yet captivating collection of paintings and photographs which hung in the dining room and patio area. The art provided a glimpse into his life and memories and made mealtime a precious experience.

Another endearing character at Le Casacce, was Enrico’s loyal sidekick, Socrates. Socrates is a friendly and woeful donkey. He would sing a song when he saw his master coming and sometimes the rest of us would hear it too.

Sweet Socrates, won’t you sing your song one more time?

Enrico, thank you for enriching our lives and our palates with your Roman traditions and welcoming us into your villa and your lands. We’ll cherish these memories forever.

Tuesday, 22 July 2014

When you hear the term “artisan bread,” do you automatically think preferment, overnight sponge or sourdough (aka wild yeast)?

Usually when I make an artisan loaf, I like to add some sort of preferment or at least let the dough rest in the refrigerator overnight to help develop the flavor.

However, this past Saturday, I decided to answer the question: Can you make a whole wheat artisan loaf in one day and will it taste good?

I started the effort late morning. I chose a multi-grain bread which utilizes the straight dough method. Straight dough means it doesn’t include any preferment such as an overnight poolish or a sponge or sourdough. It’s just a straight dough.

This bread is based on the method for the 75% Whole Wheat Saturday Bread from Flour, Water, Salt & Yeast by Ken Forkish. The total amount of whole grain flour used (375 grams) is seventy-five percent of the total flour used (500 grams). I used a combination of hard red spring wheat, Durum wheat and rye flour for the whole grain portion.

I’m happy to report that you can make a whole wheat artisan loaf in one day and it does taste pretty good, especially with peanut butter, which is my litmus test to see if I like a bread. It also tastes great with butter or cheese. I haven’t tried it other ways because I ran out of it.

Directions:

Combine the all-purpose, whole wheat, Durum and rye flours and water and mix by hand using a wooden spoon or a Danish dough whisk until thoroughly incorporated.

2) Autolyse (rest the dough)

Cover the dough and let it rest for 20 to 30 minutes.

3) Mix in the Salt and Yeast

After the dough has rested, sprinkle the salt and yeast over the top of the dough. Mix by hand until the salt and yeast are fully incorporated into the dough. Using wet hands for this part makes it really easy. Continue to wet your hands as necessary throughout the mixing process.

4) Fold and Turn the Dough

Instead of kneading the dough, Mr. Forkish uses the pincer method. I love the name of his method, but I’m more proficient with the fold-and-turn method from Chad Robertson’s Tartine Bread so that’s the method I usually use for mixing dough.

With the fold-and-turn method, you basically do a series of turns and folds in the bowl to develop the gluten structure.

Refer to my Tartine Bread post for a photo tutorial on performing the fold-and-turn method.

5) Bulk Fermentation

Cover the dough and let it rise. Do two folds during the first 1 1/2 after mixing. The first fold should be done about 10 minutes after mixing and the 2nd fold should be done within the next hour. When you see the dough spread out in the bowl, you’ll know it’s ready to be folded

You can fold the dough a little later if necessary, but be sure to let the dough rest during the last hour of rising. The dough should be triple it’s size in volume after about 5 hours after mixing. I started this process at Noon and the dough was ready to be shaped at 5 pm.

6) Shape the Loaf

I only made one loaf so I didn’t need to divide the dough. I just shaped it into a ball and placed it in a well-floured banneton basket. A mixture of all-purpose and rice flour works really well for this purpose.

7) Final Proof

Lightly flour the top of the dough. Cover the basket with plastic wrap or a kitchen towel. Let the loaf proof for an hour to an hour and a half. If your kitchen is warm, it will only take about an hour.

45 minutes to an hour before baking the loaf, preheat the oven to 500 degrees F. Remove the middle rack from the oven and place a Dutch oven on the bottom rack. I used the Dutch oven combo baker for this bread but you can use any Dutch oven.

9) Transfer the Loaf to the Dutch Oven

When the loaf is fully proofed and the oven is sufficiently preheated, carefully remove the Dutch oven using heavy oven mitts. Be careful not to burn your arms or hands on the sides of the oven or the pot. Gently invert the loaf from the proofing basket onto the bottom of the Dutch oven combo baker or into the large part of a regular Dutch oven. I sprinkled the bottom of the combo baker with cornmeal before inverting the loaf onto it.

I didn’t score this loaf, but you can if you like.

10) Bake and Enjoy!

Place the Dutch Oven on the bottom rack of the oven and cover it with the lid. Turn the oven down to 450 degrees F. Bake the loaf for 20 minutes with the lid on.

Remove the lid and bake for an additional 20 minutes or until the loaf is a medium dark brown. Just be careful not to burn the bottom of the loaf.

Remove the loaf from the Dutch oven to a wire rack to cool completely before slicing and serving.

Wednesday, 16 July 2014

Using herbs in loaves of bread provides an earthy characteristic and an intoxicating fragrance. When you add olive oil to the mix, it blends the elements together to form the perfect environment for a savory meal.

I particularly enjoy making breads with rosemary. As the bread is baking, the aroma of the herbs drifts out of the kitchen and follows me around the house until I succumb to it’s invitation.

It was this experience I was thinking about when I selected the monthly bread for the Bread Baking Babes. I’m the host kitchen so I wanted to present a bread that was simple, yet full of flavor and one would go well with a variety of foods.

I chose an Italian Rosemary Bread called Panmarino.

Panmarino is unique in it’s simplicity, but also in it’s history. Legend has it that it originated in the area called Ferrara, near Venice and was created by a baker named Luciano Pancalde.

The idea for Panmarino came about as Luciano was reading the chronicles of the d'Este family who once ruled Ferrara. When he learned about the magnificent court banquets where they served rosemary bread with a crust that "sparkled with diamonds," it gave him the idea to create his own loaf. He experimented and baked and tested some more until finally, he had the bread he was aiming for, an aromatic, dome-shaped bread that is scored in the pattern of a star and sprinkled with salt crystals.

Panmarino is a delightful loaf. If you are looking for a fragrant loaf that utilizes the freshest of ingredients, this is the loaf for you.

Don’t confuse simplicity with lack of taste or method. This is a fairly easy bread to make, but it takes about 20 hours from start-to-finish. Most of that time is spent on the overnight biga so the hands on time is minimal.

Panmarino – Italian Rosemary Bread

Adapted from The Fundamental Techniques of Classic Bread Baking from The French Culinary Institute.

These loaves are charmingly small and make great companions for an evening meal. I made two loaves and gave one away. If you look closely, you can just barely see the diamonds (sprinkles of salt) in the slashes.

The original formula made four loaves. I reduced it two loaves. I did the calculations based on baker's percentages, but you can halve everything and it should be fine.

I used sifted white whole wheat flour instead of bread flour in the final dough because I’m experimenting with home-milled flours, but feel free to use bread flour or regular all-purpose or spelt flour to make this bread.

Adapted Formula(makes 2 loaves)

Biga

71g (~1/2 cup) bread flour

60g (scant 1/4 cup) water

pinch instant yeast

Final Dough:

442g (~3 1/2 cups) bread flour *

240g (1 cup) water

22g (2 T) milk

pinch instant yeast

44g (1/4 cup) olive oil

4g (2 T) rosemary

Biga, all

11.5g (~ 3 tsp.) salt **

* I started with 568g of whole wheat. After I sifted out the bran, I ended up with 472g so I had a little extra for sprinkling, if necessary.

** Some of the other bakers thought this was too much salt. Feel free to reduce the amount of salt to suit your tastes.

Original formula(makes 4 Loaves)

Biga:

Bread flour 143 grams/5 ounces

Water 122 grams/4 1/4 ounces

Pinch of instant yeast

Final Dough:

Bread flour 884 grams/1 pound 15 ounces

Water 477 grams/1 pound 1 ounce

Milk 44 grams/1 1/2 ounces

Biga 265 grams/9 1/3 ounces

Salt 23 grams/3/4 ounce

Pinch of instant yeast

Olive oil 88 grams/3 ounces

Chopped fresh rosemary 9 grams/1/3 ounce

Prepare the Biga:

Combine the flour, water and yeast in a mixing bowl. Stir with a wooden spoon or Danish dough whisk until well blended. Scrape down the bowl, cover with plastic wrap, and let it rest at 75 degrees F. for 14 to 16 hours.

Making the Final Dough:

Combine the flour, water, milk, and biga in the bowl of a stand mixer. Using the dough hook, mix on low speed until blended.

Add the salt and yeast and mix on low speed for 5 minutes. Increase the speed to medium and mix for about 7 more minutes, or until the dough is smooth. When the gluten is fully developed, mix in the olive oil and rosemary on low speed.

Lightly oil a large bowl. Scrape the dough into the bowl and cover with plastic wrap. Let the dough ferment for 45 minutes.

Remove the dough to a lightly-floured work surface and divide it into four (or two if you halved the recipe) 450-gram /16-ounce pieces. Shape the dough pieces into rounds. Cover with plastic wrap and let them bench rest for 15 minutes.

Place two couches on a separate work surface or bread board and dust them with flour.

Uncover the dough and, if necessary, lightly flour the work surface. Gently press on the dough to degas and carefully shape each piece into a tight and neat rounds. Place one loaf on one side of the couche, fold the couche up to make a double layer of cloth to serve as a divider between the loaves, and place a second loaf next to the fold. Repeat the process with the remaining two loaves and the second couche. Cover with plastic wrap and proof for 1 hour.

I proofed the loaves on cornmeal-dusted parchment paper instead of a baker's couche. I baked the loaves on the parchment paper on a preheated baking stone and used a cast iron skillet on the top shelf as the steam pan. You can proof the loaves in a proofing basket if you prefer.

About an hour before you plan to bake the loaves, place a baking stone (or tiles) into the oven along with a steam pan (underneath) or iron skillet (on the top rack) and preheat the oven to 450 degrees F.

Uncover the dough and score the top of each loaf in a star pattern using a lame or sharp knife.

Optional: sprinkle sea salt into the crevices as the original baker did to make it "sparkle with diamonds."

Carefully transfer the loaves (on the parchment paper) to the preheated baking stone using a peel or the back of a baking sheet. To make the steam, add 1 cup of ice to the iron skillet or steam pan.

Bake for 40 minutes, or until the crust is light brown and crisp and the loaves make a hollow sound when tapped on the bottom.

I’m the host kitchen this month and I’d love for you to bake along with us.

Here’s how:

Just make the Panmarino, then email me your link (or email your photo and a bit about your experience if you don't have a blog). My email address is breadexperience (at) gmail (dot) com. Submissions are due by July 29th. Once you've posted, you'll receive a Buddy badge for baking along, then watch for a roundup of all of the BBBuddies posts a few days after the close of submissions.

Friday, 11 July 2014

Zucchinis, zucchinis everywhere. The two plants in my community garden plot have been producing more zucchini than I can shake a stick at. However, the ones in my raised bed garden at home haven’t produced anything. That’s the way it works with gardening. I divided up my plants between the two gardens in hopes I would get some bounty from at least one if not both of them. So far, it’s worked pretty well this season.

Since I’ve had a surplus of zucchinis, I’ve made a bunch of zucchini bread, but one can only make and give away so much at a time so I’ve been trying to come up with other ways to use the squash.

I had soup on my mind the other day and decided this would be a good way to use some of them. I didn’t want a cold soup even though that’s what you usually think about for summer soups. I wanted a warm and creamy comfort food-type soup that melts in your mouth and soothes your soul.

I ran across several zucchini soup recipes as I was thumbing through my recipe books, but none of them were exactly what I was looking for. So I decided to make my own. I took what I liked from each recipe and used the ingredients I had on hand to create this smooth and creamy curried zucchini soup. It was just what I needed for a lazy Sunday afternoon meal.

Instead of using sour cream or another type cream to thicken the soup, I used a classic method, called beurre manié. It’s made with equal parts butter and flour. I loved the rich, buttery flavor it imparted to the creamy soup.

This soup tasted so good I made it again and doubled the recipe to use up the rest of my zucchini.

Creamy, Curried Zucchini Soup

Serves: 4

Adapted from: Soup: An inspiring collection of soups, broths, and chowders by Love Food and Soups by Marguerite Patten

Soup Ingredients:

2 teaspoons butter

1 large onion, finely chopped

2 lbs. zucchini, unpeeled and sliced

2 cups chicken or vegetable broth (or stock)

1 teaspoon curry powder

salt and cracked black pepper, to taste

Beurre Manié

2 tablespoons butter

1/4 cup flour

Directions:

Melt the butter in a saucepan over medium heat. Add the onion and cook until it begins to soften, about 3 minutes.

Add in the zucchini, chicken or vegetable broth, and curry powder and a pinch or two of salt, if you are using unsalted broth. Bring the soup to a bowl, then reduce the heat and cover. Let it cook gently for 20 to 25 minutes, or until the vegetables are tender.

Let the soup cool slightly, then transfer in batches to the blender or food processor. Process just until the soup is smooth. It should still have some green flecks from the unpeeled zucchini. If you’re using a food processor, strain off some of the liquid, then reserve it. Just process the soup solids (cooked vegetables) with enough liquid to moisten them, then mix it with the remaining liquid. If you’re using a blender, process the soup solids and the liquid together.

Return the pureed soup to a clean (rinsed out) saucepan and reheat gently over low heat until hot. Do not let it boil.

In the meantime, make the beurre manié by mixing the butter and flour together in a pan and cooking on low heat until it is thoroughly incorporated.

Make sure the soup is hot, then drop small amounts – about the size of a large pea – into the soup. Wait until it is completely absorbed into the soup before you add anymore. Continue adding it until the soup is the consistency you want. You may not need all of the beurre manié. If you have any left over, store it in a covered container in the refrigerator until you’re ready to use.

Try the soup and adjust the seasoning, if desired. Then ladle it into soup bowls and enjoy. I added some cracked black pepper as a garnish.